June 13, 2011

When was the last time Jay-Z was mentioned in the same breath as Mae West? Or that Steve Lawrence and Spike Lee's names were listed side by side? You will see this amazing sight if you go to the Original Brooklyn Water Bagel Company and read the "Best of Brooklyn - Past and Present" signs all over the shop.

In a second visit during the weekday, I noticed many more details in what was a still busy, but less hectic environment. Through the glass windows, we saw a huge pile of dough and watched bagels being made. "The Honeymooners" played on the TV in the corner. The ever changing series of gorgeous food pictures featured breakfast items this time, like muffins and a matzo brei omelette.

At one table, older guys were having coffee together. At another, a group of Persian girlfriends chatted excitedly. People popped in for their morning coffee and bagel on the way to work. Music was eclectic and upbeat, Seals & Croft's "Summer Breeze" one moment, "Take on Me" by A-Ha the next.

Without the pressure of customers waiting behind me, I found the wherewithal to ask the cashier what bagels were hot. To my delight, plain bagels were just coming out of the oven. I was surprised, because the "hot out of the oven" option is fairly unusual in LA. If you ask what's hot at Noah's Bagels, for instance, they'll look at you like you're crazy, because what they have is what was previously prepared. I got the veggie spread this time, which had a smoother taste. Attention to detail even extends to ice cubes -- I heard a cashier tell a customer that the iced coffee cubes are made out of coffee. When the ice cubes melt, they don't dilute the flavor of the drink.

My New Yorker husband was excited to see a Fox's U-bet chocolate syrup dispenser. He informed me that next to Diamond chocolate syrup (strictly available to diners and luncheonettes), Fox's U-bet was the only chocolate syrup to use when making an authentic egg cream. A sign announced that the seltzer (another egg cream ingredient) was Brooklynized, as are all of the Coca-Cola products.

We began to speculate about Original Water Bagel Company's egg cream system.

"It must come out of the dispenser like a Coke, already mixed," my husband said.

"That doesn't make any sense to me. There's the U-bet dispenser there -- why don't you think that people would do their own?" I replied.

My husband went to investigate. He came back with the news that it was self-service. "I just don't see how they can expect people to make their own egg creams."

"Why not? How hard can it be?"

"How will you know what the proportions are? You have to get used to someone else's glass size...Most can't do a good egg cream the first time."

Although I've only had 2 egg creams in my entire life, I know that I can research the hell out of anything. Why should egg cream creation be any different? I decided to throw down the gauntlet.

"I could do it," I said.

"Oh really?" said the New Yorker. He sounded as though he thought that he knew better than I did. "Okay, let's see."

Stay tuned. At some point over the next several weeks, this Chicago girl is going to show New Yorkers how it's done.

Oh -- and if you have a favorite egg cream recipe, I'd be delighted to hear about it.

April 04, 2011

Can The Original Brooklyn Water Bagel Company stand up to the weekend paper and bagel test? I decided to give it a try.

My husband and I first visited on a Saturday. My initial thought was that bagels were soon going to be banned forever in Los Angeles -- how else to explain the long line of customers patiently waiting for their chance to order bagels? Every table was taken, either by those who had their food, or those waiting patiently with a number. The ambiance was loud, chatty and kid-filled. "Brooklynized in Beverly Hills." a sign proclaimed on one wall. An ever changing series of gorgeous food pictures kept our spirits up as we waited in line. One moment we saw a delicious looking tuna melt on a bagel, at another moment, a "pizza" (also on a bagel).

As we wound our way slowly but surely to the Promised Land, we saw a highly scientific-looking machine of gleaming steel canisters and plastic tubing on the right. I felt as though we had been teleported to an exhibition at the Museum of Science and Industry. It was the "Brooklynizer."

March 24, 2011

I made another visit to Food Lab, and was completely wowed. This time we shopped for a picnic.There was still a great crowd and a fantastic vibe.

I chose what turned out to be a superb meatloaf sandwich, garnished with really good caramelized onions and slightly spicy mayo with flecks of red pepper and small pieces of pickle. My husband thinks that it was Russian dressing. Maybe it was, but I'm detailing the contents for you because even this humble condiment felt carefully prepared. On this day I spared myself nothing: I also ordered cider vinegar and sea salt potato chips, lingonberry lemonade, the famous homemade s'mores and a chocolatey cookie. My husband had a delicately flavored wiener schnitzel sandwich, cheddar and chives chips and lingonberry lemonade.

One thing that happens at Food Lab is that there are so many good looking items around that it's hard to stop ordering. Because it was my birthday, and I was hesitating about getting yet another sweet, they threw in alphabet gummies on the house. I absolutely adore gummies, so the gesture was very much appreciated.

And perhaps because it was my birthday, the whole day was filled with grand gestures. Shortly after I took this picture, I spilled an entire cup of coffee on the table that you see here. I was trying to get another shot. The Food Lab staff was imperturbable. I didn't even feel like an idiot, which was pretty astonishing given all the coffee dripping on the floor and the chairs. They replaced my coffee with a smile and cleaned up the mess efficiently.

It was raining quite a bit by the time we got to the field for our picnic. So we made a party in the car. Eating food that feels crafted is wonderful because it makes you feel good, even beyond the tasting of it. And then the sun came out.

I love Food Lab. What's not to love when the people are kind and the food is good?

March 17, 2011

Another day, another afternoon whiled away in French conversation with my dear French friend. This time we met at Urth Caffe, younger sister of the well-known cafe on Melrose.

You can count on having a good experience here (although it will be Wi-Fi free). The music is eclectic, always a plus in my book. The coffee is specific (when you get cappuccino, you're asked whether you want a strong or a mild espresso). It's also organic, fair trade and delicious.

My cookie was both vegan and tasty. My friend liked his fruit salad. Service was solicitous and friendly. To top it all off, there's much less of a scene here than at the Urth Caffe in West Hollywood.

I highly recommend parking at the lot just to the north on the east side of the street. Parking is free for 2 hours before 6 pm. Once again, however, we French conversationalists had more than 2 hours worth of stuff to talk about. So I did have to pay for parking.

March 07, 2011

I stumbled upon another slice of undiscovered LA recently. The subtitle of this post should read "In which the Mobile Knowledge Worker discovers free wi-fi, great food and wonderful service at a West Hollywood hookah lounge." But I'm getting ahead of my story.

I walked into Ramma Geni Cafe and immediately felt that I had walked into a speakeasy. The bright light of day version.

February 27, 2011

What better place to have French conversation than at La Conversation Cafe? My dear friend and I were going to meet there to give me some French practice. I speak the language, but don't have much chance to use it these days. He is French and fascinating.

I arrived a bit early and selected our table. I decided to sit directly across from the pastry case. When you enter La Conversation Cafe, you feel that you have stumbled into Old France (maybe circa Napoleon Bonaparte).

February 17, 2011

As I approach Food Lab's door, a little Cindy Lou Who look-alike runs up to door. She presses her face against the glass. It becomes a pinkish blob studded with two bright blue eyes. She laughs, I laugh. Her parents aren't as amused as we are.

Play time over, I enter the cafe. Food Lab is tiny and filled with the smell of baked goods. I'm hungry. I've just finished driving on the freeway in a heavy rain. I'm exhausted by the effort of being a defensive driver, as all around me acted as though we were competing in the Indy 500, with the added fillip of slick roads and poor visibility.

I look at the menu board on the wall and settle upon the Cuban sandwich. My frazzled nerves need to be soothed by something sweet. I choose a container of financiers. I splash out on a double espresso. While I'm waiting for the coffee, I notice a man standing just to the side of the servers, behind the counter.

February 07, 2011

I caught a hint of lemon or maybe verbena as I walked through the doors of the Larchmont Bungalow. My second impression was that I had walked into a light and airy general store in the midst of an upscale village.

There was a line, so I had time to run to the restroom first. The walls were covered with images from old newspapers. My attention was grabbed by a front page headline of the July 22, 1947 edition of the Los Angeles Times. "The kidnapper didn't think to look under the bed" it proclaimed. Apparently a mother hid her daughters underneath a bed, thus thwarting the erstwhile kidnapper's efforts. I wanted to know more but didn't want to spend ages in Larchmont Bungalow's bathroom. Even 60 years ago, media was driven by sensational stories.

Back at the line. My advice to you is to look at the menu while you are waiting because the menu is extensive. The four guys at the front of the line had spread themselves along the counter, blocking my view of the menu stand (to the left). I spent my time looking around and daydreaming.

January 27, 2011

I've been thinking lately about the term "fast food." It seems to me that we call the quick snacks that we pick up on the run "fast food." This term can have a negative connotation. When we travel in other countries, we're more inclined to think of the food that we get from a cart or a stand as "street food." And when street food is good, it's very good.

Today I'm writing about my street food tour in Chicago. It started accidentally, on the way to the bus stop. We saw a big sign above a small place called Fast Track, proclaiming that they were "#1 in Chicago." We had to go in to investigate.